Are you ready to try this cauliflower recipe? We hope so! This delicious dish will easily become a lovely main entree during the week or a delicious appetizer to share with others.
You decide and for the WOW impact, cut it at the table in front of others! Follow our step-by-step recipe.
Keto Roasted Cauliflower Recipe
Roasted Cauliflower Recipe
Behold! This whole roasted cauliflower is truly a showstopper. Whether you follow a vegan or keto lifestyle, this recipe is sure to become a staple in your meal planning.
Works wonders as a main entree or a side dish to any protein you choose. It is so full of flavor, cooked to perfection, and most importantly, so delicious to devour. Did we mention how easy it is to make this roasted cauliflower?
Trust me, it is. With only a few ingredients baked together in one pan and 15 minutes of prep time and then hands-off.
Let the oven do the rest. Truly a win-win situation here.
Keto Roasted Cauliflower Recipe
We've done the testing and swapped out ingredients to present you with the yummiest and healthiest roasted cauliflower recipe.
Along with it, we offer a few tips and simple methods to bring this delightful dish to our dinner tables. There's no room for error here, and you'll see why once you try making it at home.
Ingredients
- 2 cups cherry or grape tomatoes
- 5 garlic cloves (peeled and thinly sliced)
- 4 tbsp extra-virgin olive oil
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1/2 tsp crushed red pepper flakes
- 1 head of cauliflower – medium size
- 1/4 tsp smoked paprika
- Small bunch of chopped fresh flat-leaf parsley
Instructions
- Start by preheating your oven to 400°F.
- In a large baking dish, combine cherry tomatoes and fresh garlic.
- Drizzle with 3 tablespoons of virgin olive oil and half of the kosher salt, ground black pepper, and red pepper flakes.
- Toss everything together to ensure even coating.
- Now, let's prepare the cauliflower!
- Remove the large green leaves from the cauliflower and discard them.
- Cut the stem so the cauliflower sits flat on the baking tray.
- Push the tomato and garlic mixture to the sides and place the cauliflower in the center of the baking dish.
- Drizzle the remaining virgin olive oil over the cauliflower and rub it in using your hands or a cooking brush.
- Sprinkle with smoked paprika and the remaining kosher salt, then transfer to the preheated oven. Bake for about an hour or until tender.
- Remove the roasted cauliflower from the oven and sprinkle parsley over it.
- To serve, slice the cauliflower into 4 servings or wedges and serve with the tomatoes and garlic on the side. Voilà… Enjoy!
- Store any leftovers in an airtight container and consume within 3 days.
- For meal planning, you can bake and freeze the roasted cauliflower immediately after cooling. It will last for 1 month in the freezer. When ready to reheat, use the oven or microwave for best results.
- Sprinkle a bit more fresh parsley before serving for that freshly made WOW factor. Voilà!
Notes
It's best to use the middle rack when baking the cauliflower to ensure even cooking. To check for tenderness, insert a knife or fork into the cauliflower; if it goes through easily, then it is done!
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 200Net Carbohydrates 5gFiber 3gProtein 3g
https://en.wikipedia.org/wiki/Cauliflower
See Also